Cheese Filling (The Art Of Fine Baking)

2 tb Yellow raisins

1 tb Cognac

1 c Cream cheese (or cottage)

1/4 c Sugar

1 tb Flour

1 Egg yolk

1 ts Melted butter

1 tb Sour cream

1/2 ts Grated lemon rind

1/2 ts Vanilla

Servings: 1 Mix raisins with cognac. Cream together cheese, sugar, and flour. Stir in egg yolk, then melted butter, sour cream, lemon rind, and vanilla. Add cognac-soaked raisins. From "The Art of Fine Baking" by Paula Peck, copyright 1961